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Preferred Years Experience, Skills, Training, Education: Certified Sous Chef (CSC) or higher Accredited culinary program certificate Culinary management experience preferably in a college food service environment.
$51,000 - $53,004Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.
$70,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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JOB SUMMARYThe sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members. · Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards.
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Other responsibilities include assisting the executive chef in all phases of planning, budgeting, costing, inventory, and employee relations, and ensuring company standards throughout daily activities.
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Assist Executive Chef in regular inspections of the entire unit for sanitation, cleanliness, temperatures and using checklists as a guide. BENEFITSFREE meal during your shift20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining.
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This position will also assist the Executive Chef in menu and recipe development for residential and retail dining, commissary production facility, or future catering operations. Culinary experience in restaurant or dining service/hospitality field, including but not limited to menu development, catering, food production, handling and storage, quality control, health and safety.
$56,000 - $99,400Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues.
$55,000 - $70,000Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls.
$50,000 - $60,000Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues.
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Responsibilities:This position will report to the Executive Chef and aid in overseeing daily back of house operations Manage daily prep lists, station organization, maintain cleanliness standardsWork alongside line cooks during service Assist with ordering / receiving product and controlling costsAbove all, the sous chef must be dedicated to ensuring that we are providing an excellent guest experience, while always treating our team members with dignity and respect.
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Main DutiesLead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions, and following allergy procedure.
$75,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Confer regularly with Resort Executive Chef, Food & Beverage Director and Restaurant General manager to plan, coordinate and evaluate staff, service and departmental needs.
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Work with the Executive Chef to investigate and resolve complaints regarding food quality, service, or accommodations. Use a wide variety of complex cooking techniques to prepare meats, fish, vegetables and other foods in accordance with resort manuals and instruction from Executive Chef, Sous Chef or Food & Beverage Director.
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JOB SUMMARYThe shift supervisor works under the direction of the chef manager and is responsible for overseeing one or more areas of the dining service department which may include: food production, service, retail, catering, other another area.
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The Executive Sous Chef will supervise food production and assist in all phases of food preparation and service, including training personnel, menu development, ordering food, supervising food preparation, and marketing of products for the dining unit.
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food service catering executive chef jobs Title: sous chef Company: Proof Of The Pudding
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